Design Specification A list of approximately 8 points from your brief and research which will help you design e.g., savoury, school meal to be served at lunchtime (12-2pm) etc. Make sure you have listed 4 main nutrients you want to focus on with the maximum or minimum amount that should be in the product. Design ideas Ten creative, original and skilful ideas which meet your specification. They should be all different. Make a note of the name of the book the recipes are in or the websites. Idea must be able to make it in 1 hour, not cooking time. Copy and paste images or draw ideas and label main parts Annotations around images – this must include reference to: Specific ingredients and functions, Finishing techniques, Suitability to the brief, design specification and client profile. Suggestions how the product can be developed to meet the brief and design specification. How the product can meet – social, moral, environmental and sustainability considerations.

Suitability to the brief/design specification I think this dessert is suitable to my brief because it includes lots of dairy which I need to include in my product to help my consumers achieve a healthy diet, this point is also included in my design specification. The biscuit base is a source of carbohydrates so this also links with my design specification and brief. Also, cheesecake is a very popular dessert, so this might help to make my product more appealing to year olds. Development To change this product, make it my own and make it fit my brief exactly I would change a few things. Firstly I would change the cream, crème fraiche, butter and soft cheese into low fat alternatives. This would help to achieve my brief as I need to contribute to the Eat Well Plate. Instead of swirling chocolate into the cheesecake, I would use a raspberry sauce/coulis. This would help to improve how healthy my dessert is and consequently, it will help to achieve my brief as I need to contribute to the ‘5 portions of fruit and vegetables a day rule.’ Finally, I will change the cheesecake into many mini cheesecakes, so that I could sell them separately at £2.50-£3. I could also decorate it with almonds to add a bit more of a quality finish. Functions of the food (original and development ingredients) Dairy is very important to include in a healthy diet as it helps the body to have a structured growth and to make us stronger. This nutrient is essential to year olds as they are in the peak of their growing stage. I will use healthy/low fat alternatives to help it link to my brief more. The biscuit base will be a good source of carbohydrates and give the consumer a slow release of energy. The caster sugar in my product will also give the consumer energy, but to make it fit in with my brief I could change it to Light Caster Sugar as a healthy alternative. The lemon juice in the cheesecake is purely to add a bit of flavour, therefore making it more interesting to eat. The vanilla pod will add that extra bit of quality to the product and make it seem more like a luxury item which I need to do to achieve my brief. My development idea of a raspberry sauce would contribute to The Eat Well Plate stated in my brief. The almonds I could decorate it with would add a bit of protein to help for growth and repair, make it more appealing, add texture and flavour. Social, moral, environmental and sustainability I could buy my dairy from a local dairy farm so that the consumers know that the cows the dairy came from have been treated and fed well. Buying my dairy from a dairy farm will be more expensive, but it will add to the luxury/quality affect that I want to achieve. I could use fair trade sugar so that the buyer knows that the people who have made and produced the sugar have been treated and paid fairly. Finishing Techniques The swirl of the chocolate/raspberry coulis, if done well will look very aesthetically pleasing. I could also sprinkle the top of the cheesecake in flaked almonds to add to the flavour and texture, also to make it more interesting and then dust it with icing sugar to increase the flavour and to help it look as if it is better quality which helps achieve the luxury part of my brief. Chocolate Swirl Cheesecake Millionaire's Chocolate Tart Suitability to the brief/design specification I think this dessert is very suitable to my brief mainly because it looks like a 4makes it sound a bit more expensive than other desserts may be. The design of the pastry and the icing sugar dusted on top also helps to achieve the more expensive look. It has ‘multiple layers’ as it has pastry, caramel, then chocolate, which is in my design specification. Development To make this product my own and ensure that it fits my brief and design specification i will do a number of things. Firstly, I will change the plain and white chocolate to light/low calorie chocolate to improve the health of my dessert. I will also use low fat butter and ‘light’ caster sugar to reduce the calories in my dessert further. In the recipe it says that it has used ready made short crust pastry and ready made caramel. If i was to make this design idea i will make the short crust pastry and caramel myself. Again, for the caramel i will use ‘light’ sugar and for the short crust pastry i will use low fat spread. These changes will help me to reduce the fat and calories in my product, helping me fit my brief even more. To make the tart small enough to fit into my price range (£ £3) i will use small tart tins to make mini versions. To give the dessert a bit more colour and flavour i will arrange orange slices in a circle on top of the tart to improve how it looks and give it a more luxury feel to it. I could also place a few raspberry onto the top of the tart which will count towards the recommended 5 portions of fruit and vegetables a day rule. Functions of the food (original and development ingredients) The chocolate and butter in this dessert will be a good source of dairy which is essential to the body and is very important to a year old to maintain a normal growth. I will use healthy/low fat chocolate and butter to help reduce fat, calories and saturated fat which are all very unhealthy for the body. There is a lot of flour in this product from the pastry, so this is a very good source of carbohydrates. This will give my consumer a slow release of energy, which is essential for year olds to have in their diet. I will change the sugar in this dessert to ‘Light’ caster sugar so that there is still a release of energy, but it is more healthy than just normal caster sugar. The orange slices and berries will be the fruit source in my product which will help achieve The Eat Well Plate They will also add flavour, texture and colour to the product making it overall more aesthetically pleasing. Social, moral, environmental and sustainability I will use fair-trade caster sugar to ensure consumers that the people that have produced this sugar have been treated and paid fairly. I could also buy my butter and chocolate from a local dairy farm so that consumers know it is a trustworthy farm where the animals are treated fairly. The oranges or berries that i use will be fair-trade so that buyers know the people who have grown, picked and packaged these fruits are treated and paid fairly. All the above things will slightly increase the price but this will just increase the luxury/quality effect i am trying to achieve. Finishing Techniques I will lightly dust the icing sugar over the top of the tart and the orange slices/raspberries to give a more quality feel to the dessert and improve the flavour. I will put the tart into engraved/fluted tart tin to add some shape to the tart and make it more aesthetically please to see. All the points above will help to achieve the luxury part of my brief. Design Ideas